Microbrew Beer-Braised Smoked Pork Shoulder with Collard Greens

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Smoked pork shoulder slowly braised in local microbrew beer served alongside traditional Southern collard greens for a hearty, farm-sourced meal. This southern-inspired pork ready in about 260 minutes pairs smoked pork shoulder, local microbrew beer (amber or lager), yellow onion, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pounds smoked pork shoulder
• 2 cups local microbrew beer (amber or lager)
• 1 large yellow onion, sliced
• 4 garlic cloves, minced
• 1/4 cup apple cider vinegar
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 pound collard greens, stemmed and chopped
• 4 slices bacon, diced
• 1/4 teaspoon red pepper flakes
• 1 cup chicken broth

Instructions

1. Step 1: Preheat oven to 300°F. Place 4 pounds smoked pork shoulder in a large Dutch oven with 1 large sliced yellow onion, 4 minced garlic cloves, 2 cups local microbrew beer, 1/4 cup apple cider vinegar, 2 teaspoons kosher salt, and 1 teaspoon black pepper.
2. Step 2: Cover the Dutch oven and braise the pork in the oven for 4 hours until the meat is fork-tender and pulls apart easily.
3. Step 3: While the pork braises, cook 4 diced bacon slices in a large skillet over medium heat until crisp, about 5 minutes, then remove bacon and set aside, leaving fat in skillet.
4. Step 4: Add 1 pound chopped collard greens and 1/4 teaspoon red pepper flakes to the bacon fat, sautéing for 3 minutes until wilted.
5. Step 5: Pour in 1 cup chicken broth, cover, and cook collard greens over low heat for 20 minutes until tender.
6. Step 6: Remove pork from oven, shred into bite-sized pieces with two forks, and mix with the braising liquid.
7. Step 7: Serve the shredded smoked pork shoulder alongside the collard greens and sprinkle with reserved crispy bacon for a rich, Southern-inspired dinner.